As soon as the first leaves fall and the cold sets in, we all crave a comforting dish that's simple and full of flavor. This roasted pumpkin soup with coconut milk and mild curry is just what you need to cozy up after a long day.
This is a hearty soup, full of character. It's easy to prepare, keeps well, and appeals to both vegetarian lovers and gourmets looking for a healthy and flavorful dish.
A recipe that has everything it takes to become a staple of your fall evenings 🍂
Level - Easy
Level - Easy
Prerequisites
- Preparation time : 15 minutes
- Cooking time : 45 minutes
- Total : about 1 hour
- Quantities: 4 to 6 people
- Necessary utensils : Stew, Hand blender, Hob
Ingredients
- 1 Small pumpkin
- 1 Onion
- 2 Cloves of garlic
- 2 tbsp Olive oil
- 1 tsp Mild curry
- 40 cl of Coconut milk
- 50 cl of Vegetable broth
- Salt, pepper
Chef's tip : Roast the onion and garlic with the pumpkin for even more flavor.
Preparations
1. Prepare the pumpkin
- Preheat the oven to 200°C.
- Cut the pumpkin in half, remove the seeds, then cut it into quarters (no need to peel it).
- Place the pieces on a baking sheet, drizzle with oil. Season with salt and pepper and sprinkle with a little curry powder.
- Bake for 30 minutes, until the flesh is tender and lightly browned.
2. Prepare the soup base
- Meanwhile, peel and slice the onion. Chop the garlic.
- In a large stew, heat a drizzle of olive oil and brown the onion and garlic for a few minutes.
- Add the roasted pumpkin pieces, pour in the vegetable stock and coconut milk.
- Bring to a simmer for 10 to 15 minutes.
3. Mix and adjust
- Blend the soup until you get a smooth and velvety texture.
- Adjust consistency to taste - Add a little water or coconut milk if needed.
- Taste and adjust the seasoning : salt, pepper and curry.
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